cooking thread...

[CrowMan]

1 hour ago, Spiel said:

 

I had planned on a flour, egg wash and Panko coating Doug, then drop them into the Tallow filled deep fryer but as I was prepping them I realized I had no Panko in the house.  Since the Rice was already cooked I just dredged them in seasoned flour and pan fried them.

My buddy gave me several breasts so I will have opportunity to do a Schintzel version and hopefully a pounded flat and rolled stuffed version, bacon wrapped and smoked version such as this one I did a few years back. 

 

Wish I had some turkey left in the freezer, you guys are making me salivate. I'll have to wait until spring.

One thing I do with wild turkey, regardless if I'm doing schnitzel, sauteing, smoking or roasting, is to brine it first. Overnight in the fridge in 2 litres of water with 1/2 a cup of Kosher salt. Makes it tender, plump and juicey.

[Spiel]

Jayzus....I messed up! 

So yesterday morning I went out and picked up a few of the needed ingredients that I didn't have on hand in order try out this recipe in the latest edition of the LCBO's Food & Drink Magazine.......

https://www.lcbo.com/en/recipe/cabbage-roll-casserole-with-dilled-sour-cream/F202506015

So in the early afternoon I set about to making it. I thought all was going well until I pulled it out of the oven. It looked great, smelled great and then alas that's when I noticed how much I had actually frigged up!

*Side note ..... I did make a few changes in the recipe, first I swapped out the Cheddar in favour of Gouda as I'm not a huge fan of Cheddar.
Secondly I swapped out one cup of the thinly sliced Cabbage for one thinly sliced Bell Pepper I had and needed to use up.
Otherwise I followed the recipe ingredients as listed. As it would turn out 6-7 cups off Cabbage would have been sufficient as my Casserole dish was maxed out using far less than the suggested 10 cups. In hindsight I would have also sauteed up the Cabbage for considerably longer than I did which was about 25-30 minutes (perhaps I had not sliced it thin enough?).

So back to it coming out of the oven. When I went to set it aside on my cooling stone and that's when I noticed my major faux pas! The 3 cups of required cooked Rice were still sitting in the pot I cooked it in on my cooling stone....DOH! 

The save though is that I served it over Rice and it was Delish.
And tomorrow I'll have the Rice-less Cabbage Roll Casserole as a side to BBQ Chicken legs and a Baked Potato with Sour Cream. 

 

[dave524]

By coincidence I did a big pan of Cheater's Cabbage Rolls yesterday but that looks fantastic

[Spiel]

Happy New Year Folks....

So I was out for lunch the other day with a few friends and one them gifted me a bunch of Alaskan Halibut and Sockeye from his trip last August.

So last evening I treated myself to a large portion of Halibut, steamed then dressed with a Lime/Butter/Caper sauce, twice cooked home cut Fries and home made Coleslaw. My first home cooked meal of the New Year. 

And ya, I ate it all ...... Absolutely Delish! 

 

 

[akaShag]

Halibut.....that was Christmas supper here.  A special request from one of our sons was to have a fish fry on the 25th.  And I had 2.75 pounds of halibut left from our June trip to Duncanby Lodge on Rivers Inlet, BC.  Up until then I had never fried halibut like I would do perch, walleye, bass, etc..............but I cut it into chunks, hit it with a bit of seasoned salt and shook it in Fish Crisp, then deep fried it.  It was AWESOME!  My new favourite way to eat halibut!  And yes, home cut fries as well, all very toothsome.

Doug

[akaShag]

Speaking of holiday meals, I am willing to bet a small amount of money that no other household in Canada ate what we had for supper on New Year's Day.  I had some black squirrels that I was thinking about maybe pressure canning, and could not find my notes about pressure canning rabbits (which would be basically the same).  I was intrigued by a number of recipes for squirrel that Mister Google found for me.  And I decided that canning them would not be worth the effort for the number of squirrels I had.  So I cooked them in broth all day in the slow cooker, then made spatzele in the broth.  Squirrel and dumplings, yum yum!  😁 Tomorrow I am making a gravy with the leftover broth, and heating up the spatzele and deboned squirrel meat in it.  I think it will be spectacular!  And low sodium, low cal too.  😉NOT!

Doug

[CrowMan]

1 hour ago, akaShag said:

Halibut.....that was Christmas supper here.  A special request from one of our sons was to have a fish fry on the 25th.  And I had 2.75 pounds of halibut left from our June trip to Duncanby Lodge on Rivers Inlet, BC.  Up until then I had never fried halibut like I would do perch, walleye, bass, etc..............but I cut it into chunks, hit it with a bit of seasoned salt and shook it in Fish Crisp, then deep fried it.  It was AWESOME!  My new favourite way to eat halibut!  And yes, home cut fries as well, all very toothsome.

Doug

We had Halibut for Christmas Eve dinner. Actually, the other half of the fish Doug had...we shared it from our trip to Rivers Inlet.

I've almost always deep fried Halibut in the past...usually in a beer batter. To me, it's always been the fish I associate with the local "Fish & Chips" shop in my neighborhood growing up. Deep fried in beef tallow with thick cut chips, and doused in malt vinegar. 

However, for Christmas Eve I wanted to do something different.

As per my Polish background, on Christmas Eve we eat a meatless meal...like the "Feast of the Seven Fishes" the Italians do. It's a tradition I've kept with my kids, and now my grandkids.

So following the borscht with wild mushroom pierogies (that my 87 year Mom made) course, I went to the other side of the planet and did a Japanese preparation of the Halibut for the next course. My Polish father, who is no longer with us, was probably looking down and saying..."what the hell is that kid doing".

It was basically the famous "Nobu Miso Black Cod" recipe. I marinated the Halibut overnight in a combination of miso, mirin, and sake. I then broiled it and served it garnished with sesame seeds and thinly sliced green onion. It was a hit with everybody...even the youngest at the table...my 6 year old grandson...thought it was "the best fish I ever ate"..

I think the moral of Doug's and my take on Halibut is...it's not necessarily the preparation...it's the fish !

And yes Doug, I agree that Black Squirrel was probably not on many New Year's Day menus around the country. Nothing too exotic for us..we had a very tasty Prime Rib with all the fixin's.. 

Edited Saturday at 09:48 PM by CrowMan

[Spiel]

21 hours ago, akaShag said:

Speaking of holiday meals, I am willing to bet a small amount of money that no other household in Canada ate what we had for supper on New Year's Day.  I had some black squirrels that I was thinking about maybe pressure canning, and could not find my notes about pressure canning rabbits (which would be basically the same).  I was intrigued by a number of recipes for squirrel that Mister Google found for me.  And I decided that canning them would not be worth the effort for the number of squirrels I had.  So I cooked them in broth all day in the slow cooker, then made spatzele in the broth.  Squirrel and dumplings, yum yum!  😁 Tomorrow I am making a gravy with the leftover broth, and heating up the spatzele and deboned squirrel meat in it.  I think it will be spectacular!  And low sodium, low cal too.  😉NOT!

Doug

Squirrel! Ya, that's likely a very accurate statement.
Never had Squirrel but I'm up for trying most anything and everything, at least once. 

[Spiel]

22 hours ago, akaShag said:

Halibut.....that was Christmas supper here.  A special request from one of our sons was to have a fish fry on the 25th.  And I had 2.75 pounds of halibut left from our June trip to Duncanby Lodge on Rivers Inlet, BC.  Up until then I had never fried halibut like I would do perch, walleye, bass, etc..............but I cut it into chunks, hit it with a bit of seasoned salt and shook it in Fish Crisp, then deep fried it.  It was AWESOME!  My new favourite way to eat halibut!  And yes, home cut fries as well, all very toothsome.

Doug

Sounds awesome and I still have more Halibut to use up.....  

While I didn't take any pictures my Christmas dinner was 3 of the proverbial Pear Tree Birds.....YUM!   

PS....I have discovered that Air Frying whole Russets then allowing them to cool down at room temp for a few hours before refrigerating for a few days before cutting and then Deep Frying in Tallow is ...... well, AMAZING!